Vegetarian Crab Cakes

Takes a bit of work, but delicious non-crab crabcakes. Got this recipe from a friend who got it from a friend - no idea where it originated. :-)

Yield: 4 servings
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  • 2 cup(s) zucchini coarsely grated
  • 1 teaspoon(s) salt
  • 1 cup(s) bread crumbs soft
  • 1 whole(s) egg beaten
  • 1.5 teaspoon(s) dijon mustard
  • 1 tablespoon(s) mayonnaise
  • 1 tablespoon(s) lemon juice
  • 0.25 cup(s) parsley chopped
  • vegetable oil for frying


  1. 1. Put the grated zucchini in a colander and sprinkle lightly with salt. Let it sit for roughly 30 minutes, allowing excess moisture to drain. Squeeze with hand to remove additional liquid; zucchini should be fairly dry.
  2. 2. Place zucchini and bread crumbs in a large bowl and mix together well.
  3. 3. Combine egg, Old Bay, mustard, mayonnaise, lemon juice, and parsley in a small bowl. Mix well.
  4. 4. Pour the egg mixture into the zucchini mixture and mix gently but thoroughly.
  5. 5. Form into patties; medium sized patties will make roughly 8 patties.
  6. 6. Heat a small amount of oil in a saute pan and cook patties at medium heat on both sides, browning well - roughly 4 minutes per side.
  7. 7. Serve

  8. Note: you can serve with tartar sauce, capers, fresh parsley
August 2012

This recipe is a personal recipe added by jtanen and has not been tested or endorsed by MyRecipes.

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